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Chocolate Chunk Banana Bread

Delicious, simple, and it freezes well…what more can you ask for in a quick bread? This is one of my all-time favorite banana bread recipes, and one of my most requested. The good folks at Barndad Nutrition sent me some samples of their FiberDX to play around with, and I thought it would be a good addition to the recipe, boosting protein and fiber. And who can’t use a little more protein and fiber?

(PS – I used the unflavored FiberDX, and it’s undetectable in the final product.)

Pour batter into prepared pan. Bake at 350 degrees F for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean. Let cool on rack in pan for 10 mins, then remove from pan and cool completely.

For best flavor, wrap and store overnight before eating. Keep leftovers at room temperature for up to 2 days. Freeze for longer storage.

*You can make this recipe without adding the FiberDX; it won’t change the flavor or consistency.